27 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /,, No.+,,1 -- (,**/) 27 * ** ** * ** Comparison of Taste and Aroma Components of Chinese Chicken Bouillo
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(3) ** ** * !"# ** $%&'()*+,). Comparison of Taste and Aroma Components of Chinese Chicken Bouillon, Japanese Chicken Bouillon and Bonito-Kelp Stock Kazuyo Kono, Fumiyo Hayakawa*, Midori Kasai** and Keiko Hatae** Ajinomoto Foundation for Dietary Culture, -ῌ+-ῌ0/, Takanawa, Minato-ku, Tokyo +*2ῌ**1. * National Food Research institute, ,ῌ+ῌ+, ,Kannondai, Tukuba, Ibaraki -*/ῌ20., ** Faculty of Human Life and Environmental Sciences, Ochanomizu University, ,ῌ+ῌ+, Otsuka, Bunkyo-ku, Tokyo ++,ῌ20+* ῌῌῌῌῌῌῌῌῌῌῌῌῌῌῌῌ Fourteen plain Chinese chicken bouillons, +. plain Japanese chicken bouillons and . dried bonito and kelp stocks, one of the basic Japanese stocks, were collected , analyzed and compared their free amino acids, nucleotides, sugar, organic acids, minerals, phosphorus, nitrogen, crude fat, contents, and also brix were measured. Results of the analysis showed significant di#erences in the quantities of taste components such as glutamic acid, taurine, potassium and ash between the Chinese chicken bouillons and Japanese chicken bouillons. While Chinese chicken bouillons contained more glutamic acid, Japanese chicken bouillons were more rich in potassium, comparatively higher in IMP as one of umami taste and amino acids which have sweet taste. Based on the taste components of the -, samples, it was found that the - stock samples fell into - distinct groups according to the principal component analysis. Moreover, it was confirmed with discriminant analysis that the - groups were discriminated based on the result of the taste component analysis, specially, in Asp, Glu ,Met, Phe, His and Ca. The - groups of stocks were also discriminated by their aroma sensor patterns. It was confirmed that Chinese chicken bouillon and Japanese chicken bouillon di#er to some extent in respect to taste and aroma although both were made from similar materials. It is suggested that Chinese and Japanese di#er in their preference in taste and aroma. (Received Jun. -, ,**. ; Accepted Oct. +3, ,**.). 23. -./0 14567 89:;<0=>?. Xn
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(20). U +* 34()*+¥U(¦d Tukey HSD. + . de>*, Tamhane T, d Hkl tu. mnop -.opg=hT)gqrst. e§¨+ Table + (v. Table + Sample. IMP. GMP. Taste components of each sample group. Tau. Asp. Thr. Ser. Glu. Pro. Gly. Ala. Val. Met. Ile. Leu. Phe. (mg/+** g) Chinese chicken bouillon. Mean +/4/* +4*1 ,,43a .4/a .4- .40ab .204*a ,4, .42a 341 /41 +4,4. .43 +*4* ©S. D. ©34+ ©-41- ©+,40 ©-40 ©-42 ©,40 ©-*24- ©.41 ©-4- ©04+ ©.43 ©,4+ ©-40 ©/43 ©243. ,*4** *4,+ -340b /40a 040 140a 0-4,b *4. 140a +-4, 140 ,43 -43 14/40 Japanese chicken Mean bouillon ©S. D. ©+,4/0 ©*4/2 ©+24, ©.4, ©/4/ ©.40 ©3*42 ©+40 ©.4. ©+*4/ ©14. ©-4- ©.43 ©24, ©24+ ,,4,/ *4** 04-c .+4/b +4* +4*b 2/4*b *4* +4-b .42 *42 *4* *4* *4* /4Dried bonito and Mean kelp stock ©S. D. ©,4*0 ©*4** ©+4* ©+*4+ ©+4, ©+4, ©+.42 ©*4* ©*4/ ©*4/ ©+4* ©*4* ©*4* ©*4* ©04+ ns. Sample. Lys. ns. His. ***. Arg. ***. ns. **. Succinic Lactic Sucrose acid acid. (mg/+** g). ***. Na. (g/+** g). a. ns. K. *. Ca. ns. Mg. ns. T-N. (mg/+** g). ns. ns. Crude T-P fat. Ash (g/+** g). Brix. (mg/+** g). *4*+ *4+, *4+, ,2243. .2420 -411 /41- *4-2 *43, *4+1 -413 .43.a ©*4*+ ©*4*0 ©*4+. ©+.14/. ©+34/0 ©,42/ ©,4-1 ©*4+2 ©*4,2 ©*4+0 ©,41, ©+423. .4. Japanese chicken Mean +,41 ,43a bouillon ©S. D. ©+.4, ©-4* ©-43. *4*+ *4,2 *4*- -.+4.. +*.4-0b ,4*. 343* *4-1a *4/*b *4+- 04/* -4-0ab ©*4*+ ©*4., ©*4+, ©-3,4+- ©0-4** ©+4*+ ©+04.. ©*4,* ©*4-2 ©*4*. ©-41* ©+410. +4* 0242b *4* Dried bonito and Mean kelp stock ©S. D. ©+4. ©.41 ©*4*. *4** *4++ *4** /*341/ +1141/b +41. 24++ *4*2b *402ab *4*1 -4.2 ,40/b ©*4** ©*4*+ ©*4** ©+,34/* ©.*4*. ©+43, ©*4.0 ©*4*+ ©*4,, ©*4*, ©,402 ©*4,+. ***. ns. ns. ns. ns. ns. ***. Same superscription letters within the column are not significantly di#erent, *** ; pª*4**+ ** ; pª*4*+ * ; pª*4*/ ns ; not significant T-N (Total Nitrogen) T-P (Total Phosphorus). a. ns. .42 +4, /4* Chinese chicken Mean bouillon ©S. D. ©/42 ©,4* ©/43. ns. a. ns. ns. ns. *. a. **. ns. ns. *.
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